/assets/logos/nzwd.svg
Recipe

Pumpkin, lentil and bacon soup

Sep 29, 2012 2:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Pumpkin, lentil and bacon soup
  • 300 gram butternut pumpkin, peeled, seeded, cubed
  • 3 rindless bacon rashers, finely chopped
  • 1 onion, finely chopped
  • 3 cup vegetable stock
  • 1/2 cup red lentils

Method

Pumpkin, lentil and bacon soup
  • 1
    Preheat oven to hot, 200°C. Place pumpkin on a baking tray. Spray with oil, tossing to coat. Bake, 15-20 minutes, until tender and golden.
  • 2
    Meanwhile, heat a large frying pan on high. Cook bacon, 4-5 minutes, until crisp. Drain on paper towel.
  • 3
    Heat a large saucepan on high. Spray with oil and sauté onion, 2-3 minutes, until tender. Add stock and bring to boil.
  • 4
    Stir in lentils, pumpkin and half the bacon. Reduce heat and simmer, 10-15 minutes, until lentils are tender.
  • 5
    Using a hand blender or food processor, process soup until smooth. Reheat gently and season to taste. Serve topped with remaining bacon.

Notes

A few snipped chives or a dollop of light sour cream are delicious with this soup.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg